Pumpkin and bean salad

This is the ultimate salad. You will be a hit at any barbecue you bring this to. Guaranteed. By the way, the quantities really aren't important - I just use whatever I have, but this is the official recipe:

1 1/2 kg butternut pumpkin
500g cherry tomatoes
olive oil
700g green beans
200g baby spinach
350g fetta, crumbled

Dressing:
4 tablespoons olive oil
1 tablespoon lemon zest
2 cloves garlic, sliced finely or crushed
2 tablespoons fresh oregano

Cook the pumpkin and tomatoes at 200oC (~400oF?) for 30 min. Remove tomatoes and cook pumpkin for a further 10-15 mins. Cook the beans in boiling water for ~5 mins.
Lay the baby spinach on a platter or in a large bowl. Top with beans, then pumpkin and tomatoes, then fetta. Heat dressing ingredients until fragrant. Pour over salad.
(serves 8)